Lady Gaga’s Egg Cups

As a working mother, my time is limited in the mornings.  I’m lucky if I get to sit down and enjoy breakfast at the table one day a week.  Our family makes a lot of fritatas, hard boiled eggs and almond flour muffins but these little guys are a tasty surprise that will add something special to your morning.

We prefer to make these with nitrate-free apple chicken sausage inside muffin liners but we’ve adored them with buffalo cranberry and buffalo bourbon fennel sausage, too; we haven’t specified in this recipe because we’re sure they’d be good with hot pork sausage or whatever protein you’d like to add.  We especially love them wrapped in bacon, as Girl Gone Primal invented.  Ours are made on the weekend, packaged into individual containers and they’re ready to grab on any weekday morning.  Normally I’d call them To-Go Egg Cups, but the boys have named them Lady Gaga’s Egg Cups (they have no idea how apt and inappropriate this is).  I can’t quite figure out the reason, other than they love Lady Gaga and they love these eggs.

Lady Gaga’s Egg Cups

Yield: 12 muffin cups

Ingredients

  • 1 tablespoon olive oil
  • 1 large apple, peeled and diced (green preferred)
  • 1 small onion, diced
  • 2 nitrate-free sausages, diced
  • 9 eggs
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • Olive Oil spray
  • 1/2 cup baby spinach

Instructions

  1. Heat a saute pan, add 1/2 T olive oil. Over medium heat, saute sausage. Remove sausage from pan.
  2. Add remaining olive oil, apple and onion. While cooking, add cumin and cinnamon. Once softened (about 10 minutes), remove from heat and let cool.
  3. Coat muffin cups with olive oil; add several spinach leaves to muffin cups. Add sausage. Add apples and onions. Add more spinach. Fill nearly to top with egg mixture.
  4. Bake at 325 for 20 minutes, waiting for the egg to brown slightly around the top edge.
  5. Serve immediately or store in the fridge and warm before eating.
http://paleoparents.com/2010/972727189/

 

About Stacy

Stacy Toth has written 385 post in this blog.

Stacy is the matriarch of the Paleo Parents family. After beginning a paleo diet and founding PaleoParents.com in 2010, she lost 135 pounds and found health and happiness for the whole family. The following three years have been a progressive journey with a mission to educate people about nourishing their bodies by eating real foods. Stacy can be found on all forms of social media as @PaleoParents as well as the top-rated The Paleo View Podcast and her two cookbooks, Eat Like a Dinosaur and Beyond Bacon.

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  • Sara R

    I halved this recipe and made it into a frittata because I wanted it to cook faster since my husband had to get to work. I don’t think it worked out as well but it wasn’t bad. I want to try it again with a Granny Smith Apple instead of a Fuji and actually make it in the muffin cups. My husband said he liked it except for the apple, so I think that the type of apple is very important. I will definitely give it another chance, but to those who are trying it for the first time, do try it with the green apple, like she says!

    • http://PaleoParents.com Stacy & Matt

      Sara, thanks for the feedback! I think the flavor of apple also depends on the type of sausage.  If you use a hot loose sausage the green would be better than if you use regular breakfast sausage because that is sweetened already and might make it too sweet.  We fancy the Aidell’s chicken sausage and the bacon wrap best ourselves with this, but let us know what you find if you keep playing with it.  Thanks!

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